To produce their gammon hams, the pork legs are hand selected then cured in brine. Remember to cook slowly to ensure a tender, succulent, full flavoured ham.
Remove packaging and soak in cold water.
Cooking time 25 mins per 450g/ lb+ 20mins.
Place in a pan and cover with cold water. Add 1 x small onion chopped, 1 x carrot chopped, 10x whole black peppercorns, 2 x bay leaves and a small bunch of parsley.
Bring to the boil then reduce heat to a simmer, cover and set timer for the calculated time.
When cooking time is up remove from the heat and leave gammon in the cooking water for 30mins. Remove from water and leave gammon to stand for 20 mins.
Cuts better if left to chill in fridge over night.